I first made this Marry Me Chicken Soup on a rainy weeknight when I needed something comforting but fast. It hits that sweet spot between a cozy, creamy tomato soup and a hearty pasta bowl — rich broth, tender shredded chicken, melty cheese tortellini, and bright baby spinach. If you love one-pot dinners that feel a little fancy with almost no fuss, this is the recipe for you. For another quick, flavorful weeknight soup you might enjoy, see this 30-minute Chicken Lemon Orzo Soup.
Why You’ll Love This Dish
This soup is creamy without being heavy, comes together quickly, and uses pantry-friendly ingredients with one fresh green to brighten it up. It’s ideal for a weeknight dinner, a low-effort date-night meal, or anytime you want something soothing that still looks and tastes impressive. The cheese-filled tortellini makes it feel indulgent, while the shredded chicken keeps it protein-forward and filling.
“I made this on a whim with leftover rotisserie chicken — my whole family licked their bowls clean. Comforting, quick, and surprisingly elegant.” — a home cook’s verdict
If you like recipes with a clear authorial voice and tested techniques, read more about the author Melisa Bennett and her approach to home cooking.
Step-by-Step Overview
You’ll start by warming the savory base: chicken broth and diced tomatoes. Heavy cream is stirred in next to soften the tomato tang and make the broth silky. Add shredded chicken, fresh spinach, and cheese tortellini, then simmer just until the pasta is tender and the spinach wilts. Finish with simple seasonings and a shower of Parmesan. The whole process is stovetop, low-tech, and quick — mostly hands-off simmering. For tips on building flavorful broths and balancing creamy soups, consider the method used in the 5-step Ginger Miso Noodle Soup as inspiration for depth without fuss.
What You’ll Need
2 cups cooked chicken, shredded, 4 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 1 cup heavy cream, 2 cups fresh spinach, 1 package (9 oz) cheese-filled tortellini, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Salt and pepper to taste, Parmesan cheese for garnish
Notes on ingredients and swaps:
- Chicken: Rotisserie or leftover roasted chicken is perfect. For a fresher-cooked option, poach breasts in the broth for 10–12 minutes until just done, then shred.
- Tortellini: Fresh or refrigerated cheese tortellini cooks fast; if using frozen, add another minute or two.
- Dairy: For a lighter version, substitute half-and-half for heavy cream, but the soup will be less silky.
- Vegetables: Fold in a cup of frozen peas or a diced carrot for extra veg. If you’d rather use the chicken in a non-soup meal, try it in these Easy Family Chicken Enchiladas instead.
Step-by-Step Instructions
- Heat the base: In a large pot over medium heat, combine the 4 cups chicken broth and the 1 can (14.5 oz) diced tomatoes. Warm until the mixture is hot but not a full rolling boil.
- Enrich the broth: Stir in the 1 cup heavy cream and bring the soup to a gentle simmer so it becomes creamy and well combined.
- Add the main ingredients: Add the 2 cups cooked chicken, shredded; the 2 cups fresh spinach; and the 1 package (9 oz) cheese-filled tortellini. Simmer, stirring occasionally, until the tortellini is tender — about 5–7 minutes (longer if frozen).
- Season: Stir in 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper to taste. Taste and adjust the seasoning, adding pepper or a pinch of red pepper flakes if you want heat.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot.
If you like southwestern flavors, try pairing components from the 5-star Street Corn Chicken Rice Bowl as a topping idea — charred corn and a squeeze of lime can add a bright contrast.
Best Ways to Enjoy It
Serve this soup in wide, shallow bowls so the tortellini and chicken are visible. Pair with:
- A simple mixed-green salad with lemon vinaigrette to cut the richness.
- Crusty garlic bread or toasted sourdough for sopping up the creamy broth.
- A light white wine (Pinot Grigio) or a herbal iced tea for non-alcoholic pairing.
For a heartier meal, serve with roasted vegetables or a grain salad alongside.
Storage and Reheating Tips
- Refrigerator: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. The tortellini will continue to absorb liquid over time, so you may find the soup thickens on day two or three.
- Freezing: Because of the cream and tortellini, freezing is not ideal; texture and creaminess can change. If you must freeze, omit tortellini, freeze the broth-and-chicken base for up to 3 months, and add fresh tortellini when reheating.
- Reheating: Gently reheat on the stovetop over low to medium heat. If the soup is too thick, loosen with a splash of additional chicken broth or water. For single servings, microwave in 30-second bursts, stirring in between. Always reheat to at least 165°F (74°C) for food safety.
Pro Chef Tips
- Don’t overcook the tortellini: Watch the package timing and start tasting a minute or two early so the cheese filling stays melty and the pasta keeps some bite.
- Build flavor early: If you have 10 minutes, sauté a diced shallot or onion in a little olive oil first, then add the broth and tomatoes for extra depth.
- Finish with acid: A small squeeze of lemon or a teaspoon of red wine vinegar added at the end brightens the flavors and prevents the cream from tasting flat.
- Texture balance: Stir in the spinach at the last minute to keep it vibrant. If you prefer wilted greens, add it a minute earlier.
Recipe Variations
- Vegetarian: Skip the chicken and use vegetable broth plus white beans (cannellini) for protein. Replace cheese tortellini with a plant-based filled pasta.
- Spicy: Add 1/4 teaspoon red pepper flakes with the garlic powder or stir in a spoonful of harissa or sriracha to taste.
- Herb-forward: Stir in fresh basil or parsley just before serving for a bright finish.
- Low-carb: Replace tortellini with spiralized zucchini (zoodles) added at the end; reduce simmering time to avoid sogginess.
Frequently Asked Questions
Q: How long does this soup take from start to finish?
A: About 15–20 minutes if your chicken is already cooked. If you need to poach chicken, add 10–12 minutes for that step.
Q: Can I use frozen tortellini?
A: Yes — frozen tortellini will work but may need an extra 1–3 minutes of cooking time. Keep an eye on texture so it doesn’t overcook.
Q: Is it safe to reheat this soup after refrigeration?
A: Yes. Reheat on the stove until steaming and reach an internal temperature of 165°F (74°C). Add extra broth if the soup has thickened in the fridge.
Q: Can I make this dairy-free?
A: Substitute full-fat coconut milk for heavy cream for a dairy-free option; it will change the flavor profile slightly. Use dairy-free cheese tortellini or omit the filled pasta.
Q: What’s the best way to thicken or thin the soup?
A: To thicken, simmer uncovered a bit longer; for a richer mouthfeel, whisk in a tablespoon of butter. To thin, add hot chicken broth a little at a time until you reach the desired consistency.
Conclusion
If you want the original inspiration and another tested version, check the Allrecipes Marry Me Chicken Soup for a comparable take. For a cream-focused, technique-driven write-up, see Kitchn’s Marry Me Chicken Soup Recipe (So Creamy) for additional tips and variations.
PrintMarry Me Chicken Soup
A comforting, creamy soup that combines tender shredded chicken, melty cheese tortellini, and bright baby spinach in a rich broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 package (9 oz) cheese-filled tortellini
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- In a large pot over medium heat, combine the chicken broth and diced tomatoes. Warm until hot but not boiling.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the shredded chicken, fresh spinach, and cheese tortellini. Simmer until the tortellini is tender, about 5–7 minutes.
- Stir in garlic powder, Italian seasoning, and salt and pepper to taste. Adjust seasoning as desired.
- Ladle soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot.
Notes
For a lighter version, substitute half-and-half for heavy cream. Adjust cooking time if using frozen tortellini.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg